Paula Deen Gumbo

This delicious Paula Deen-inspired gumbo is a hearty, comforting dish that’s perfect for family dinners. It’s easy to make with flexible ingredients like fresh or canned tomatoes, and features smoky sausage, tender chicken, and a flavorful homemade roux.

Ingredients Needed:

• 4 sliced, white and green parts green onions
• 2 cup frozen sliced okra
• 1 (14 oz) can stewed tomatoes with juice
• 1/2 lb small deveined and cooked shrimp
• 5 beef bouillon cubes
• 1/4 bunch stems and leaves flat leaf parsley
• 3 stalks chopped celery
• 8 cloves minced garlic
• 1/4 cup Worcestershire sauce
• 1 seeded and chopped green bell pepper
• 1 large chopped onion
• 5 tablespoons margarine
• 1/2 cup all purpose flour
• 1/4 cup vegetable oil
• 1 lb cut into 1/4 inch slices smoked sausage
• 3 large boneless chicken breast halves
• 4 cups hot water
• chopped fresh parsley
• to taste salt
• to taste black pepper

How To Make Gumbo?

1. Cook the Chicken & Sausage: Season the chicken with salt and pepper. Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides, then remove. Add the smoked sausage and cook until browned, then remove.
2. Prepare the Roux: Sprinkle the all-purpose flour into the oil and add 2 tablespoons of margarine. Cook over medium heat, stirring constantly, for about 10 minutes until the roux is a rich brown color. Let it cool slightly.
3. Cook Vegetables & Add Liquids: Return the Dutch oven to low heat and melt the remaining 3 tablespoons of margarine. Add the chopped onion, minced garlic, green bell pepper, and chopped celery. Cook for 10 minutes. Stir in the Worcestershire sauce, salt, pepper, and ¼ bunch of parsley. Cook, stirring frequently, for another 10 minutes.
4. Combine & Simmer: Add the hot water and beef bouillon cubes, whisking constantly to dissolve the bouillon. Return the browned chicken and sausage to the pot. Bring to a boil, then reduce the heat. Cover and simmer for 45 minutes. Add the stewed tomatoes and frozen okra. Cover and simmer for another hour.
5. Finish with Shrimp & Garnish: Just before serving, add the sliced green onions, cooked shrimp, and chopped fresh parsley. Serve the gumbo hot and enjoy

Recipe Tips:

• Make the roux slowly: Don’t rush the roux! Stir constantly over medium heat until it turns a deep golden brown. A well-cooked roux adds depth and richness to your gumbo.
• Season in layers: Season the chicken, sausage, and vegetables separately. This layering helps build a more robust, well-rounded flavor throughout the dish.
• Simmer low and slow: Once you add the meat and water, keep the heat low and let it simmer. This gentle cooking method makes the chicken tender and the flavors meld perfectly.
• Use fresh parsley leaves at the end: Adding fresh parsley right before serving adds a burst of freshness to the gumbo, balancing the rich, smoky flavors.
• Keep extra broth handy: If the gumbo thickens too much while simmering, add a bit of warm broth to reach your desired consistency without diluting the flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover gumbo cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Let the gumbo cool to room temperature. Place it in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
• Reheat: Pour the gumbo into an oven-safe dish. Cover with foil and bake at 350°F (175°C) for about 25-30 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 450 kcal
• Total Fat: 25 g
• Saturated Fat: 8 g
• Cholesterol: 120 mg
• Sodium: 1500 mg
• Potassium: 800 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 35 g

Try More Paula Deen Recipe:

• Paula Deen Yellow Squash Casserole
• Paula Deen Sausage Balls
• Paula Deen Prime Rib Foolproof

Paula Deen Gumbo

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: G Gumbo

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 30 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This delicious Paula Deen-inspired gumbo is a hearty, comforting dish that’s perfect for family dinners. It’s easy to make with flexible ingredients like fresh or canned tomatoes, and features smoky sausage, tender chicken, and a flavorful homemade roux.

Ingredients

• 4 sliced, white and green parts green onions
  
• 2 cup frozen sliced okra
  
• 1 (14 oz) can stewed tomatoes with juice
  
• 1/2 lb small deveined and cooked shrimp
  
• 5 beef bouillon cubes
  
• 1/4 bunch stems and leaves flat leaf parsley
  
• 3 stalks chopped celery
  
• 8 cloves minced garlic
  
• 1/4 cup Worcestershire sauce
  
• 1 seeded and chopped green bell pepper
  
• 1 large chopped onion
  
• 5 tablespoons margarine
  
• 1/2 cup all purpose flour
  
• 1/4 cup vegetable oil
  
• 1 lb cut into 1/4 inch slices smoked sausage
  
• 3 large boneless chicken breast halves
  
• 4 cups hot water
  
• chopped fresh parsley
  
• to taste salt
  
• to taste black pepper

Instructions

1. Cook the Chicken & Sausage: Season the chicken with salt and pepper. Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides, then remove. Add the smoked sausage and cook until browned, then remove.
   
2. Prepare the Roux: Sprinkle the all-purpose flour into the oil and add 2 tablespoons of margarine. Cook over medium heat, stirring constantly, for about 10 minutes until the roux is a rich brown color. Let it cool slightly.
   
3. Cook Vegetables & Add Liquids: Return the Dutch oven to low heat and melt the remaining 3 tablespoons of margarine. Add the chopped onion, minced garlic, green bell pepper, and chopped celery. Cook for 10 minutes. Stir in the Worcestershire sauce, salt, pepper, and ¼ bunch of parsley. Cook, stirring frequently, for another 10 minutes.
   
4. Combine & Simmer: Add the hot water and beef bouillon cubes, whisking constantly to dissolve the bouillon. Return the browned chicken and sausage to the pot. Bring to a boil, then reduce the heat. Cover and simmer for 45 minutes. Add the stewed tomatoes and frozen okra. Cover and simmer for another hour.
   
5. Finish with Shrimp & Garnish: Just before serving, add the sliced green onions, cooked shrimp, and chopped fresh parsley. Serve the gumbo hot and enjoy.

Notes

• Make the roux slowly: Don’t rush the roux! Stir constantly over medium heat until it turns a deep golden brown. A well-cooked roux adds depth and richness to your gumbo.
  Season in layers: Season the chicken, sausage, and vegetables separately. This layering helps build a more robust, well-rounded flavor throughout the dish.
  Simmer low and slow: Once you add the meat and water, keep the heat low and let it simmer. This gentle cooking method makes the chicken tender and the flavors meld perfectly.
  Use fresh parsley leaves at the end: Adding fresh parsley right before serving adds a burst of freshness to the gumbo, balancing the rich, smoky flavors.
  Keep extra broth handy: If the gumbo thickens too much while simmering, add a bit of warm broth to reach your desired consistency without diluting the flavor.

Keywords:Paula Deen Gumbo